Grand ol' grub from a Gallic vet

After leaving a longtime employer, many restaurateurs choose to stretch their creative wings, an admirable quest that often ends in them cooking wings for hungry sports fans to later dip in blue cheese, largely ignoring the celery. For a chef boldly sticking to what he's always done best, check out Bistro Vendome.

Happy endings stick to crowd pleasing classics like Grand Marnier creme brulee, profiteroles, tarte tatin w/ creme fraiche, and Nutella Napoleon, named for the man who defined going for it all and coming up short.